Monday, 23 November 2015

I'm still harping on about breakfast and I do get it that time is precious in the mornings. If you prepare a little before you go to bed, then nine times out of ten you can still vary your breakfast menu. Or take it from me you can hold onto this recipe for a lovely, relaxed, Sunday brunch!Avocados were way too exotic for my family when I was growing up. My first avocado taste was when I was well into my teenage years. Not surprising that it is one of my faves now. I could live on avocados and tomatoes because they are both so versatile and you can use them both in sweet and savoury dishes; it is hard not to fall in love with them.

What do you know about this humble avocado? It contains fibre, Vitamin E, Vitamin C and anti oxidants; they are not only delicious to eat but packed full of essential ingredients. Yes, they do contain fat but it's a good fat and that's fine. Check out the Australian Avocado website for more information.You can serve this pancake many ways (or get creative and make up your own version). Scroll to the end of the blog for variations! Avo good weekend!

AVOCADO BREAKFAST PANCAKES

Ingredients This makes 8 small pancakes, suitable for 2 people

3/4 cup SR Flour

1 tablespoon sugar (optional)

1 egg beaten

1/2 - 3/4 avocado mashed

1/2 cup of milk - or soy, almond, coconutjuice of 1 orangeMaple SyrupOil or butter for greasing the panFor serving - A sliced banana, Maple Syrup, plain yoghurtMash avocado with orange juice and set aside.Mix beaten egg with milk, add flour gradually and mix until smooth. Add the sugar and the avocado/orange mixture. At this stage the mixture may look a little lumpy, that's fine.Leave the mixture to rest for 30 minutes.Take a non stick pan and heat a little oil or butter. Once the pan is hot add a ladle or two of the mixture. Once the pancake has turned a light golden colour, flip them over and cook the other side. Handle them gently because they are quite soft.

Serve with sliced banana, plain yoghurt and a little Maple Syrup.

Other Serving SuggestionsOmit the sugar and orange juice - Add chopped parsley, salt and pepper to the mixture before cooking. Serve with a poached egg and finely grated Parmesan cheese on the top.Serve with a dollop of plain yoghurt, mashed banana, sprinkle of cinnamonOmit the sugar and orange juice -Try serving these pancakes with lightly roasted tiny tomatoes, and mushrooms and asparagus which have been cooked in a little butter on a hot griddle.

Monday, 2 November 2015

Back home after a fantastic 5 weeks walking the Thames Path in southern Britain and I'm happy to be able to share some amazing photos, ideas and new recipes over the coming months.

It was lovely to wake up in my own bed, listen to the sounds of the cockatoos and smell the eucalyptus! Home!

Although walking was the main reason my friend Stephanie and I went to the UK, we teemed this with eating; sampling delicacies from Spain and India, vegetables from the Middle East and delicious cheeses from France; croissants, bread, nuts and salads and anything and everything that looked interesting. Plus a whole lot of summer fruit, grown in the heart of England. We've eaten in some pretty interesting restaurants too, Rick Stein and River Cottage Canteen (more about these later)and tried a great mixture of wines, beers and ciders, hic!

Enjoying some of the best food that Britain has to offer comes with one drawback - extra kilos! And while the main purpose of this trip was to WALK, we had to keep the body fuelled and herein lies the problem!

To be able to get into a pair of bathers over summer, without looking like a beached whale, my eating habits have to change and now! Hopefully with some great low calorie recipes, fasting on 2 days a week, reducing portion sizes and increasing exercise I may stand a chance. I need will power!!!!I'm looking forward to experiencing appetising salads and vegetable dishes and sharing them here, and where possible I will include the calorie count. (If you are in the northern hemisphere - think of this as preparing yourself for next summer)

Some of my worst experiences in England centred around breakfast. Feeding large numbers of people in pubs/hotels must be a bit of a nightmare, but day after day of being offered the same food became tedious.

Eggs, bacon, beans, sausage; a range of pastries, toast and packet cereals. In Winchester, the hotel had tried to make a bit of an effort by adding a 'smoothie' but the combination of flavours was uninspiring and after one mouthful I left it alone.I love breakfasts, its a great way to fuel up your body for the day ahead and it's in our best interest to find recipes we can keep going back to; low calorie, easy to make, but damn delicious.

What's your favourite breakfast food? I hanker after porridge, fruit and yoghurt and now I have bought a Ninja Pro, some great combinations of smoothies.But wait - I'm beginning to sound really boring - here's something new to start with! Its a quick easy recipe that will have you bursting with energy and your friends green with envy!

Avocado Eggs with Pesto and Spinach

Ingredients

This recipe is for one person2 free range eggs2 tablespoons pesto, home made or shop bought1/2 avocado, peeled and sliced thinlyTurkish bread50g baby spinach1/2 bunch of asparagus sliced verticallyknob of butter1 teaspoon olive oilsalt and pepperI buy Turkish bread and slice it into 4 or 5 piece and freeze it, then I'm not tempted to eat too much.You have to multi task and get all of these elements going at the same time so everything is ready to eat as soon as it is assembled

Take an average slice of Turkish bread and cut into 2 and toast it

Take a large pan and fill with boiling water for poaching eggs

In a non stick fry pan heat a very small knob of butter and olive oil and

Saute the asparagus for a few minutes and set aside. Now add the spinach and cook until it is wilted

Crack eggs into the boiling water and cook for around 3 minutes

Place the wilted spinach on top of the toasted bread, add slices of avocado

Remove the poached eggs from the water with a slotted spoon and put on top of the avocado

Give a good helping of salt and pepper

Place a tablespoon of pesto on top of each egg then finish the whole dish off with asparagus spears